Keto Tuna Casserole
This delicious 30-minute keto tuna casserole is made with simple, everyday ingredients. It has no noodles, but it packs plenty of flavor!
Servings 2 servings
Calories 465kcal
Ingredients
- 2 5-ounce cans tuna in water drained and flaked
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup Gruyere cheese shredded, divided
- ¼ cup red onion minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, mix together the tuna, mayonnaise, mustard, ¼ cup of cheese, onion, salt, pepper, and cayenne.
- Transfer the mixture to a small, 1-quart casserole dish. Sprinkle the remaining ¼ cup of shredded cheese on top.
- Bake the casserole until hot, for about 15 minutes. Remove it from the oven and sprinkle it with parsley for garnish.
- Serve immediately, with cut-up veggies and/or pork rinds for scooping out.
Video
Notes
- You can bulk this casserole up by adding 2 cups of cooked riced cauliflower, increasing the mayonnaise to ½ cup, and dividing it into three servings.
- You can use tuna in olive oil instead of tuna in water.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave.
- To freeze the casserole for later: Once completely cool, you can wrap the baking dish in plastic wrap, followed by a layer of foil. Freeze it for up to three months, then thaw it in the fridge.
Nutrition
Serving: 0.5casserole | Calories: 465kcal | Carbohydrates: 2g | Protein: 33g | Fat: 36g | Saturated Fat: 10g | Sodium: 882mg | Sugar: 5g
